Photos > September 8 (8)
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Creole Tart
This tart is filled with a layer of cake between two layers of coconut mousse. The top is then piped out of meringue and torched to make the edges lightly brown.
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Sqaub
Squab breasts are stuffed with a sqaub mousse, foie gras and truffles. Then they are wrapped in blanched cabbage leaves and sliced like sushi. The sauce is a squab reduction with truffles and the garnish is a tuille with sauteed mushrooms.
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Mango Cake
The chef made this version, and I love how beautiful it is. He used cocoa butter mixed with food coloring, painted it on a piece of plastic and then wrapped it around the cake. Once cool, the colors stuck to the cake to make the beautiful pattern on the side.
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Sea Bass En Croute
Between the two sea bass filets is a stuffing made from wild rice, salmon and onions. The whole thing is wrapped in pastry and baked then sliced.
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Filet
Filets are (gasp) boiled in a veal consumme and served on a bed of vegetables. Celery root is cut to look like a bone and then stuffed with marrow. A creative and interesting dish. When grading me, the chef said it's a pleasure to watch me work!
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Quail and Sweetbread Pastries
Nothing like eating a little spit gland - that's what sweetbreads are. They're the salivary gland on a cow. The chefs swear up and down their tasty. I think they taste like paste with the consistency of an old sponge. Quail is deboned and the breasts are reserved for the pastry while the legs go into the stufing with chicken livers. Yum, this just keeps getting better and better. The quail, stuffing and sweetbreads are then wrapped in puff pastry and baked. Anyone want the recipe??
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Mango Cake
This is my version of the mango cake. Inside are two layers of cake, raspberry coulis and of course mango cream. It's topped with a crumble made from powdered sugar, flour and butter.
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Roasted Cod
Cod is pan roasted and served with baked eggplant, fresh tomato gaspacho and little vegetable and chorizo brochettes.